Originally Posted by PT Ray
If you're looking to make a Bavarian Hef you'll really have to use liquid yeast. I've used it down to 62 degrees with out a problem. It actually turned out too clean. The Munich and WB-06 are more of an American style wheat yeast.
I realise this is old, but can't leave it here...i completely disagree. WB-06 in particular makes a very true European hefeweizen style beer, like Schofferhoffer et al. Brilliantly easy to use, cheap, and ferments in under a week, with no secondary necessary, especially in kit/extract brews. Don't be afraid to ferment it at around 69-70 for even more in your face hefe flavour/aroma.